6 Reviews

These reminded me a lot of Chebe Bread which you can usually get in the gluten free section of a supermarket. I did sub GF flour for the self-rising flour and they turned out great. I occasionally use Chebe Bread for my pizza crust, but now I no longer need to buy the mix because I have a recipe. Thanks Diner!! Made for Gimme 5 Tag.

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LARavenscroft March 19, 2010

Just for the heck of it I used a mix of cheeses in this recipe ~romano & mazzarella as well as parmesan (to appease by other half!) & that worked out well! I'd doubled the recipe & had them out on my finger food counter where they were gone in no time! Definitely worth making again! [Tagged, made & reviewed in Please Review My Recipe]

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Sydney Mike January 12, 2009

This recipe is so easy and simple. I've gotten rave reviews everytime it's served.

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peachcat24 November 28, 2008

So easy to prepare and make. I made recipe exactly as posted. I had no problem with anything in this recipe.. Next time I might try different cheeses.

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weekend cooker September 03, 2008

This was easy to put together. My cookies were a little heavy in the middle, but I had to grind my own tapioca flour from tapioca pearls, so I'm not sure how close the consistency was to what the recipe intended. I used all mozzarella cheese, which gave a mild taste. I would try again with the proper flour and with some Parmesan or Romano cheese for a little more bite to the flavor, and a little salt.

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realbirdlady June 16, 2008

OMG! What a great dough! I used tapioca flour, and a mixture of mozzarella and parmesan cheeses. I think the next time I make this I will try and get some Argentinean cheeses, or at least some Mexican ones, just to see the difference. This is a very easy dough to work with, as I said, with a consistency kind of like play-dough. :) My DD enjoyed rolling this into balls and patting them into flat rounds. With all the kneading, I wasn't sure these were going to rise very high, but they puffed up nicely, turning a very yellow golden brown at 15 minutes in my oven. They are slightly dry inside (not like a biscuit), and very yummy. They tasted just delicious by themselves and even better dipped in salsa! This one's a keeper! Thanks for posting, made for ZWT4.

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CraftScout June 09, 2008
Chipas (Argentinean Cheese Bread)